Mustard Pickles Recipe

One quart each of tiny whole cucumbers, large cucumbers sliced, green

tomatoes sliced and small button onions, one large cauliflower divided

into flowerettes, and four green peppers cut fine. Make a brine of four

quarts of water and one pint of salt, pour it over the mixed vegetables

and let it stand covered twenty-four hours. Then scald it and turn into

a colander to drain. Mix one cup of flour, six tablespoonfuls of

mustard, and one tablespoonful of turmeric with enough vinegar to make a

smooth paste, add one cup of granulated sugar and sufficient vinegar to

make two quarts in all. Boil this mixture until it is thick and smooth,

stirring constantly, then add the vegetables and heat them through.

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